​A family friend with roots from Kerala prepared this dish for me when I visited her in U.K., in 2006. Enjoyed the beef fry at the first bite which was tasty and memorable. This spicy, dry beef starter is a popular street food in the state of Kerala, India. Served with chilled beer, it is comforting, flavourful and tempting, hard to resist.

The meat is cut into cubes or strips and marinated for at least 6 hours or overnight. The spices flavour and tenderize the meat. Cooked with chopped or grated shallots until all the liquid is absorbed and the meat is dry. It is then stir-fried in coconut oil with some curry leaves and green chillies until it is dark in colour. An easy dish to prepare, delicious, with the coconut oil lending a pleasant aroma to the spicy beef.

There are many variations to this beef fry. Depending on the cut of meat used, it can be pressure cooked. Chunks of coconut pieces are also stir-fried with the beef. Some add crushed red pepper flakes instead of chilli powder. Fresh green chillies can be replaced with dried whole red chillies. The dish has several different names like naadan beef, beef pepper fry, beef chilli fry, Kerala beef fry, olathiyathu or ulathiyathu, beef dry fry, erachi olathiyathu, just to name a few.

Method:Wash beef pieces, drain well and season with salt. Marinate with the ingredients listed under marinade and refrigerate for 6 hours or overnight.

In a pan, add the beef with 1/2 cup water and shallots. On medium heat, cook until the meat is tender with all the liquid absorbed and completely dry.

Note: Depending on the cut of meat used, it can be pressure cooked.

Heat oil in a skillet, add curry leaves and green chillies. Fry till crisp and then stir in the cooked meat.

Cook on a low flame till the meat turns black in colour, around 20 minutes. If the meat tends to dry out, drizzle some more oil. Check for seasoning and sprinkle 1/2 teaspoon garam masala powder at the end.